Whenever I got sick, my mum would make chicken rice porridge to nourish me. It was the only meal I'd eat as a sick child. Now I make it for my husband and children.
Use leftover rice and cut down on cooking time to 30 minutes.
The more you stir, the quicker the rice grains break down and the smoother the porridge.
You can also use chicken bones/carcass to make the base for the porridge.